Spicy Pork & Eggplant

1. 1

   Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and eggplant and fry for 8 minutes, stirring frequently, until soft and golden brown.

2. 2

   Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown.

3. 3

   Mix in the pepper strips and stir fry for about 3 minutes until soft.

4. 4

   Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water.

5. 5

   Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick).

6. 6

   Season with salt and pepper and serve with basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.